ingredients

1. Thyme
Thyme (/ˈtaɪm/) is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.
Fresh thyme is commonly sold in bunches of sprigs. A sprig is a single stem snipped from the plant. It is composed of a woody stem with paired leaf or flower clusters ("leaves") spaced 1⁄2 to 1 inch (13 to 25 mm) apart. A recipe may measure thyme by the bunch (or fraction thereof), or by the sprig, or by the tablespoon or teaspoon. Dried thyme is widely used in Armenia in tisanes (called urc).
Depending on how it is used in a dish, the whole sprig may be used (e.g., in a bouquet garni), or the leaves removed and the stems discarded. Usually, when a recipe specifies "bunch" or "sprig", it means the whole form; when it specifies spoons, it means the leaves. It is perfectly acceptable to substitute dried for whole thyme.
Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork.

Thyme retains its flavour on drying better than many other herbs.

2. Lavender
Related imageLavandula (common name lavender) is a genus of 47 known species of flowering plants in the mint family, Lamiaceae. It is native to the Old World and is found from Cape Verde and the Canary Islands, Europe across to northern and eastern Africa, the Mediterranean, southwest Asia to southeast India. Many members of the genus are cultivated extensively in temperate climates as ornamental plants for garden and landscape use, for use as culinary herbs, and also commercially for the extraction of essential oils.
Culinary lavender is usually English Lavender, the most commonly used species in cooking (L. angustifolia 'Munstead' ). As an aromatic, it has a sweet fragrance with a taste of lemon or citrus notes.It is used as a spice or condiment in pastas, salads and dressings, and desserts.Their buds and greens are used in teas, and their buds, processed by bees, are the essential ingredient of monofloral honey.


3. Saffron 

Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/)[1] is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron, long among the world's most costly spices by weight, was probably first cultivated in or near Greece.C. sativus is probably a form of C. cartwrightianus, that emerged by human cultivators selectively breeding plants for unusually long stigmas in late Bronze AgeCrete. It slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.
Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoidpigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its recorded history is attested in a 7th-century BC Assyrianbotanical treatise compiled under Ashurbanipal, and it has been traded and used for over four millennia. Iran now accounts for approximately 90% of the world production of saffron.






sources:
https://purplehazelavender.com/lavender/cooking-lavender/
http://www.global-garden.com.au/gardenherbs5.htm#Garden%20Thyme
http://aquaticcommons.org/8072/1/119_Ingram.pdf
http://www.rediff.com/news/slide-show/slide-show-1-pics-world-s-costliest-spice-blooms-in-kashmir/20121109.htm
https://www.merriam-webster.com/dictionary/saffron

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